Turkey Meatballs

Ingredients

2 pounds ground turkey breast (Not regular ground turkey. There’s a difference. )

1 cup crushed Ritz crackers

2/3 cup onion, minced (Or…you can substitute an translated amount of dehydrated onion flakes.)

1/2 cup fresh parsley minced (Or dehydrated parsley flakes.)

2 large eggs

3 cloves garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and freshly ground black pepper

1/4 cup olive oil

 

To make the meatballs:

In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. 

Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).

To bake the meatballs:

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.

Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 155 degrees for 15 seconds).

To fry the meatballs:

Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 155 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.

To freeze the meatballs:

Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.

Delicious when served with roasted spaghetti squash, roasted portobello mushrooms, your favorite marinara sauce, and parmesan cheese.